Mincemeat Bread Twists

• 1 (8 ounce) package refrigerated crescent dinner rolls
• 12 cup mincemeat
• 12 cup chopped pecans
• 12 cup powdered sugar, sifted (optional)
• 18 teaspoon vanilla extract (optional)
• 1 -2 teaspoon milk

1. Preheat oven to 375 degrees F, & lightly grease two cookie sheets.
2. FOR THE TWISTS, unroll crescent rolls & separate into triangles, cutting each triangle lengthwise into thirds to make 3 triangles (24 total).
3. In small mixing bowl, combine mincemeat & pecans.
4. Spoon 1 teaspoon of mincemeat mixture onto each dough triangle, spreading to cover surface of dough.
5. Fold in corners, overlapping slightly in center.
6. Place 1 inch apart on prepared cookie sheets.
7. Bake 12 minutes, or until golden brown.
8. Transfer to wire rack, & let cool.
9. FOR THE ICING, in small mixing bowl, stir together powdered sugar, vanilla extract & enough milk to make a mixture of drizzling consistency.
10. Drizzle over cooled cookies.
11. The twists can be stored at room temperature for up to 3 days in layers separated by wax paper in an airtight container.
12. They can also be frozen for up to 3 months.

rolls, mincemeat, pecans, powdered sugar, vanilla, milk

Taken from www.food.com/recipe/mincemeat-bread-twists-218105 (may not work)